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12 Cinco De Mayo Cocktails to Make at Home

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12 Cinco De Mayo Cocktails to Make at Home

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Tuesday 5th May marks Cinco de Mayo, an annual Mexican celebration which commemorates the country’s decisive victory at the Battle of Puebla in 1862. For most, it is an excuse to make merry and toast a margarita to Mexican culture.

Spring Cocktails to Make at Home

Whilst lockdown restrictions remain in place, delight in a Mexican-inspired fiesta at home and celebrate with these delicious Cinco de Mayo-style cocktails.

Cinco De Mayo Cocktails to Make at Home

Coa De Jima

40ml Patron Reposado
15ml Huava Guanabana Liquor
20ml Home-made spice pineapple puree
20ml Aloe Vera
10ml Vanilla syrup
25ml Fresh Lime juice
Passion Fruit and Champagne foam
Edible flower
Chia seeds

Method

Shake and double strain, then garnish with the edible flower and chia seeds.

Recipe courtesy of Ella Canta, ellacanta.com

BACARDÍ Pina Colada

Ingredients

50ml BACARDÍ Carta Blanca Rum
25ml fresh coconut water
25ml fresh pineapple juice
3-4 chunks of fresh or frozen pineapple
2 tsp caster sugar

Method

Place the pineapple chunks into a cocktail shaker and crush them lightly with a muddler or spoon.

Pour in the pineapple juice and coconut water and stir to dissolve the sugar before pouring in the BACARDÍ Carta Blanca rum.

Fill shaker with ice cubes and shake vigorously. Pour mix over a tall glass over crushed ice. Garnish with a pineapple slice and leaf.

Recipe courtesy of BACARDÍ, bacardi.com

Grey Goose Salty Dog

Ingredients

20ml Grey Goose Vodka
40ml Pink grapefruit juice
Lime quarter and grapefruit slice for garnish
Salt for garnish

Method

Combine the spirit and juice in a cocktail mixer. Shake and pour over ice in a salted-rim Collins glass. Garnish with a lime quarter and grapefruit slice (optional).

Recipe courtesy of Grey Goose, greygoose.com

Cointreau Smoky Margarita

Ingredients

30 ml Cointreau
30 ml Anejo Tequila
20 ml Mezcal
20 ml Fresh Lime Juice

Method

Combine all ingredients in a cocktail shaker, shake all ingredients with ice. Strain over ice in a smoke salt-rimmed rocks glass. To finish, garnish with a lime wheel.

Recipe courtesy of Cointreau, cointreau.com

Wipil Margarita

40ml of Patron Tequila Reposado
20ml of floral syrup (such as Italicus Rosolio di Bergamotto)
20ml of Lime Juice
5 fresh basil leaves
a dash of egg white

Method

Add all ingredients into a shaker with no ice, then run it through a dry shake to allow all ingredients to initially blend together. Open the shaker and ice cubes, hard shake for 15 seconds and double strain into a Margarita style coupette (no salted rim required). Garnish with a fresh basil leaf.

Recipe courtesy of Ella Canta, ellacanta.com

Grapefruit Paloma

Ingredients

60ml Tequila Blanco
30ml grapefruit juice
15ml freshly squeezed lime juice
Merchant’s Heart Tonic Water
Grapefruit zest

Mix the tequila, grapefruit and lime juice together. Top with Merchant’s Heart Tonic Water, then garnish with the grapefruit zest.

Recipe courtesy of Merchant’s Heart, merchantsheart.co.uk

Frozen Margaritas

Ingredients

3tbsp lime juice
2tbsp triple sec
6tbsp tequila
250ml (8 1/2 fl oz) ice plus extra to serve
3tsp icing sugar, or to taste
Salt

Method

Frost the rims of the glasses with the lime juice and roll in a small dish of salt until coated.

Measure all the ingredients into a blender jar and blend until a slushy mixture is formed.

Taste for sweetness before serving and add icing sugar if needed.

Pour into the margarita glasses, and serve with an extra spoonful of crushed ice in each glass.

Recipe courtesy of Dualit, dualit.com

Hacha Mexican Highball by Deano Moncrieffe, founder of Hacha, London

Ingredients

40ml Blanco or Reposado Tequila
10ml Mezcal (optional to float on the top)
10ml freshly squeezed lime
Top up with homemade Tepache

Method

Fill a highball glass with cubed ice and add ingredients in the order above. Stir well and serve.

To make the Tepache

Take a medium-sized pineapple, peel the skin & then cut into cubes.
Place the skin in a large container skin side down and add a small handful of the cubes. Cover the skin and cubes with brown sugar (approx half a bag of sugar).
Add two large handfuls of cloves, a large piece of peeled ginger and 2 cinnamon sticks.
Add two litres of water.
Cover the container with a lid and leave a little gap to allow a small amount of airflow. Leave for a minimum of 24 hours (48 hours for best results) – waiting until you see some small foam on top of the liquid – this signals the fermentation process.
Strain and discard the skins and debris and decant into a two-litre jug and keep in the fridge.
The Tepache can last for at least two-three weeks if kept in the fridge and makes a refreshing non-alcoholic drink, very traditional for Mexico.

Recipe courtesy of Hacha, hachabar.com

The Original Margarita Recipe

Ingredients

30ml Cointreau
50ml Blanco Tequila
20ml Fresh Lime Juice

Method

Combine all ingredients in a cocktail shaker. Add ice and shake until well-chilled. Strain into a chilled old fashioned glass, then garnish with a lime slice and salt rim.

Recipe courtesy of Cointreau, cointreau.com